Watermelon Cooler Plant Based On A Budget If you want a smoother drink, skip the ice. blend ingredients and strain, then pour over ice instead. if you want it to be richer and more concentrated, freeze the watermelons to omit the ice entirely. if you like to make it creamier and smoothie like, you can add dairy free milk, vegan yogurt, or vanilla ice cream. Step 2: freeze the cubed watermelon for at least 2 hours on a baking sheet. you may lay them out separately before freezing to make them easier to blend. step 3: in a high powered blender, combine the frozen fruit and mint and blend on high until it forms a slushie. if the blender locks up, the watermelon is still too frozen to blend.
Watermelon Cooler Plant Based On A Budget This watermelon cooler is the quintessential summer thirst quencher! a cool and refreshing beverage that is done in a jiffy and requires 4 basic ingredients only. Watermelon salad with basil is best eaten the day it’s made because the watermelon will start to make the salad soggy. however, any leftovers can be stored in an airtight container in the fridge for up to 3 days. if you didn’t use the whole watermelon in your salad, refrigerate whatever’s left in an airtight container for up to 4 days. 1 cup – frozen cubed watermelon pieces (dice fresh watermelon and freeze it, i use this as ice cubes watermelon ice cubes) 1 tablespoon – lime juice. 1 tablespoon – fresh mint leaves. 5 medium size – strawberries (optional) garnish: lime slice & mint leaf. glass rim: sea salt, cayenne pepper powder and lime. Veggie wraps: sauté peppers, mushrooms and red onion with paprika, cumin, and garlic powder. add a protein such as pinto or black beans, baked tofu, or sautéed tempeh. warm up a tortilla wrap for 10 seconds and add your filling, topped with a little hummus or guacamole, lettuce, and jalapenos.
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